Stuffed Zinfandel Chicken
From upstatevoyager 16 years agoIngredients
- 6 large boneless chicken breast halves shopping list
- 8 ounces cream cheese, softened shopping list
- 3/4 cup fresh mushrooms, chopped shopping list
- 1/2 cup green onions, thinly sliced shopping list
- 1/2 teaspoon poultry seasoning shopping list
- 1/8 teaspoon ground black pepper shopping list
- 1/2 teaspoon seasoned salt shopping list
- 1 teaspoon garlic, minced shopping list
- 1 cup White Zinfandel wine shopping list
- 1/2 cup parmesan cheese (the fresh stuff), grated shopping list
- 16 ounces fettuccine, cooked and drained shopping list
- 8 tablespoons butter, divided shopping list
How to make it
- In small saucepan, melt 4 tablespoons butter. Add green onions ad mushrooms. Saute until mushrooms are softened. Set aside.
- In large bowl, mix together cream cheese and seasonings. Fold in mushroom mixture.
- Cut a 1 to 2 inch slit into the side of each chicken breast half (the deeper the better) without cutting all the way through. This will form a pocket.
- Stuff pockets with cream cheese mixture (some may "hang out.)
- Arrange chicken breasts in shallow baking dish.
- Place slices of remaining butter on top of each chicken breast.
- Bake at 425 degrees for 10 minutes.
- Pour wine over chicken and sprinkle with grated cheese.
- Bake 30 to 40 minutes or until chicken is cooked through and browned on top.
- Serve over fettuccine, pouring pan juices over all.
People Who Like This Dish 4
- pleclare Framingham, MA
- aduplessis Baldwinville, MA
- sparow64 Sweetwater, TN
- tompkins Saskatoon, CA
- upstatevoyager Scotia, NY
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The Rating
Reviewed by 2 people-
This looks great. Thanks..........
pleclare in Framingham loved it -
OMG!!! You are RIGHT! I mean, how can you possibly go wrong with cream cheese, pasta, parmesan cheese, mushrooms, garlic, chicken, and white zinfandel to boot! All my favs! Thanks for sharing. Saving this one.
sparow64 in Sweetwater loved it
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